A Traditional Drink - Lassi
Report on Nestle Product
Lassi
Submitted to: Madam Sadaf Sial
Submitted By: Group D
Depatment of information Techology Institute of
Cummputing bahauddin Zakria University Multan
Acknowledgement
We take immense pleasure in thanking our beloved Madam Sadaf Sial for having
permitted us to carry out this project work.
Table of Contents
Vision and Mission Statement ............................................................................................ 6
Objective: ........................................................................................................................ 6
Mission Statement:.......................................................................................................... 6
Our Ambition .................................................................................................................. 6
Company Introduction ........................................................................................................ 7
The Nestle Story ............................................................................................................. 7
Dynamic Expansion ........................................................................................................ 7
Nestle Today ................................................................................................................... 7
Research & Development ............................................................................................... 8
Business Review ................................................................................................................. 8
Milk Collection ............................................................................................................... 8
Marketing ............................................................................................................................ 9
DAIRY PRODUCTS ...................................................................................................... 9
Nestle Milkpak Uht Milk ............................................................................................ 9
Milkpak Butter ............................................................................................................ 9
Nestle Plain Yogurt ................................................................................................... 10
Milkpak Uht Cream .................................................................................................. 10
Milkpak Desl Ghee ................................................................................................... 10
Nestle Everyday ........................................................................................................ 10
Nestle Nido ............................................................................................................... 11
CHOCOLATE DRINKS .............................................................................................. 11
Milo Powder.............................................................................................................. 11
Milo Rtd .................................................................................................................... 11
COFFEE ........................................................................................................................ 11
Nescafe Classic ......................................................................................................... 11
Nescafe Frothe .......................................................................................................... 12
Nescafe Frappe.......................................................................................................... 12
FRUIT DRINKS ........................................................................................................... 12
Frost .......................................................................................................................... 12
DIETETIC & INFANT PRODUCTS ........................................................................... 12
Lactogen .................................................................................................................... 13
CERELAC .................................................................................................................... 13
Nestle Rice ................................................................................................................ 13
Nestle Wheat ............................................................................................................. 13
Neslac ........................................................................................................................ 13
CULINARY PRODUCTS ............................................................................................ 13
Maggi 2-Minute Noodles .......................................................................................... 13
Maggi Cold Sauces ................................................................................................... 14
About Lassi ....................................................................................................................... 15
Mission Statement:........................................................................................................ 15
Objective : ..................................................................................................................... 15
What is Lassi ................................................................................................................. 15
History: ......................................................................................................................... 15
Variations: ..................................................................................................................... 15
Precipices of Lassi ........................................................................................................ 16
Salty Lassi: ................................................................................................................ 16
Plain Sweet Lassi: ..................................................................................................... 16
Here are some other flavours of lassi:........................................................................... 17
Banana Lassi ............................................................................................................. 17
Strawberry Lassi: ...................................................................................................... 17
Mango Lassi: ............................................................................................................. 17
Lassi is a versatile drink:............................................................................................... 18
Some interesting lassi facts: .......................................................................................... 18
Pricing Strategy:............................................................................................................ 19
Product Logo ..................................................................................................................... 20
Broucher:........................................................................................................................... 21
Vision and Mission Statement
Objective:
Nestlé’s global vision is to be the recognized leading Nutrition, Health and Wellness
Company. Nestlé Pakistan subscribes fully to this vision of being the number one
Nutrition, Health, and Wellness Company in Pakistan.
Mission Statement:
To positively enhance the quality of life of the people of Pakistan by all that we do
through our people, our brands and products.
Our Ambition
GOOD FOOD GOOD LIFE; To be the leading Nutrition, Health and Wellness Company
in Pakistan.
Company Introduction
The Nestle Story
Nestle S.A., the present Switzerland based international food group, originally consisted
of two companies and two products: Henri Nestle and his baby food in Vevey, and the
Anglo-Swiss Condensed Milk Company and its condensed milk in Cham, both in
Switzerland.
In 1866 the Page Brothers from the United States set up a new industry in Cham, making
condensed milk from a raw material that was available in abundance in the region. In
1867 Henri Nestle, a chemist in Vevey, created a milk and cereal based food which
promptly saved the life of a baby which its mother could not feed. The companies
competed vigorously until 1905, when they merged and became the starting point of the
present food group.
Dynamic Expansion
The history of Nestle includes the development of many different products as well as
acquisitions, mergers and the purchasing of shares in companies, mainly abroad. Over the
course of the years, this enabled it to broaden its range of products and diversify its
operations, while at the same time strengthening the economic foundations of the
company. Amongst the most important acquisitions were Carnation in Los Angeles
(milk, culinary products and pet foods) and more recently Rowntree Mackintosh in York
(chocolate and confectionery), Buitoni in Perugia (pasta) as well as Perrier in France
(mineral water).
Nestle, which does 98% of its business outside Switzerland, also has interests in non-food
sectors, in cosmetics (a large share holding in L'Oreal) and ophthalmic products
(acquisition of Alcon Laboratories Inc.) while continuing to give priority to food
products.
Nestle Today
Nestle is now the world's largest food company. It is present on all five continents, has an
annual turnover of 74.7 billion Swiss francs, runs 509 factories in 83 countries and
employs about 231,000 people the world over.
The Company owes its current status to the pioneering spirit inherited from its founders
which continues to inspire it, to its concern with qual- ity and to its constant search for
new ways of satisfying man's nutritional needs.
Wherever possible, it sets up factories locally, employs personnel from the country
concerned and relies on indigenous raw materials. Its agricultural services provide
assistance to improve the quality and yield of the raw materials it uses. Much attention is
devoted to professional training and to the integration of the Company in its economic
and social environment.
Research & Development
Nestle, the world's biggest food Group, is also the global leader in the industry with
regard to Research and Development (R&D), No other food company matches the R&D
presence of Nestle, with a worldwide network of centres in 17 locations on four
continents. No other food company dedicates so many human and financial resources to
R&D: an international staff of 3500 engaged in the search for innovative new products
and the renovation of existing ones. Year after year, Nestle invests some 800 million
Swiss francs into R&D as a major driving force of its double strategy: to strengthen the
Company's brands worldwide and to continue to support future long- term growth and
competitiveness through innovation and renovation.
At the threshold of this new millennium, Nestle's objective is to consolidate and
strengthen its leading position at the cutting edge of innovation in the food area, in order
to meet the needs and desires of consumers around the world, for pleasure, convenience,
health and well being.
Business Review
Milk Collection
The core raw material of Nestle Milkpak is milk. Over the last twelve years, the
Company's prime concern has been to improve the quality and volume of milk for UHT
processing and for other milk based products. Driven by its commitment to quality and
having realized that only self collection could eliminate its dependence on poor quality
milk available from outside sources, the Company successfully established its own collection system and expanded its operations over a very large milk shed area in Punjab.
Owing to this tremendous growth in the volume of an ex- tremely high quality raw milk,
Nestle Milkpak now produces a superior quality and better tasting UHT milk, with longer
shelf life.
Today, Nestle Milkpak can boast of the largest milk collection network in the country,
unmatched in size, productivity and efficiency. Milk is col- lected through a vast network
of village milk centers (VMCs), sub-cen- ters and centers. At these centers, chillers have
been installed to lower milk temperature to 4°C for preventing bacteria development
during long hauls to the factories, which are undertaken by a large fleet of specially
insulated tankers.
In terms of quality, the milk collected by Nestle Milkpak is low in sodium, high in fat and
solid-non-fats (SNF) and very low in Total Plate Count (TPC) which, stated simply,
means the bacteria count. This was achieved through a comprehensive strategy and
sustained efforts to overhaul the milk collection process, intensive education program for
the farmers and the milk collection staff, upgradation of milk loading and transportation
system, increase in the chilling capacity and above all, adherence to the highest
acceptance standards at all milk collection points, including the factories.
As a service to farmers, Nestle Milkpak has established an Exten- sion Service, staffed by
qualified veterinary doctors, who assist them in vaccination and treatment of livestock,
improved breeding, good ani- mal husbandry practices, provision of high yield fodder
seed etc. By tak- ing professional help and guidance to their doorsteps, which they otherwise find difficult to access, coupled with incentives and a good and prompt return for
their milk, Nestle Milkpak has created a mutually ben- eficial relationship with the
farmers, which translates into opportunities of economic uplift for the rural population.
To promote milk production, Nestle Milkpak is successfully promoting the use of
molasses to enrich the fodder and has arranged its distribution to farmers at cost.
Marketing
DAIRY PRODUCTS
Nestle Milkpak Uht Milk
Launched in 1981, it has become synonymous with quality milk. Backed by a very strong
brand name, aggressive marketing and distribution plans, consistent quality and
availability through out the year, MILKPAK UHT has been extremely successful. In
September 1999, MILKPAK UHT milk was launched as NESTLE MILKPAK UHT
MILK. NESTLE MILKPAK UHT MILK is available in three pack sizes of 1000, 500
and 250 ml.
Milkpak Butter
A continuous butter-making machine was commissioned at Kabirwala factory in the year
2000 to produce high quality cultured butter. This new butter was an improvement upon
the earlier product and carries Nestle branding that endorses its superior quality. It has an
excellent taste and aroma and is easy to spread.
The new NESTLE BUTTER is available in two pack sizes of 200g and 100g in new
attractive packaging.
Nestle Plain Yogurt
Launched in November 2000 in Lahore, NESTLE Plain Yogurt is the latest addition to
Nestle Milkpak's dairy family. Its unique 'Stay Fresh seal and a 21-day shelf life gives the
brand a formidable competitive advantage. The brand provides valuable access to future
product launches in the chilled product category through a dedicated chilled distribution.
In a very short time the brand has gained a substantial market share. Through future
expansion into markets other than Lahore and a strong marketing and sales support,
NESTLE Plain Yogurt will undoubtedly grow into a strong brand and, in time, will
achieve the status of market leader
Milkpak Uht Cream
MILKPAK UHT CREAM was introduced under the MILKPAK brand in 1986. It is
available in 200-ml pack size in an attractive slim pack. The consumer trust in the brand
name and the product has ensured its dominant share in the cream category.
MILKPAK CREAM was also introduced in an economical 1000ml pack size in the year
2000. This SKU has been developed for Food Services to cover institutions using large
quantities of fresh cream.
Milkpak Desl Ghee
MILKPAK DESI GHEE was introduced in 1986 in tin packaging. The packaging was
later changed to Tetra Pak. However, in line with the current market trend, MILKPAK
DESI GHEE was relaunched in 1Kg tin packaging in the year 2000. The product was also
introduced in 16kg tin packing to tap the huge potential of loose desi ghee.
Nestle Everyday
To target the massive potential offered by the tea-whitening segment, NESTLE
EVERYDAY tea whitener was launched in 1992. Supported by aggressive marketing
using multi-media activities, focused distribution with sampling drives and excellent
consumer acceptance, the brand has shown strong growth and holds good promise for the
future.
Nestle Nido
NESTLE NIDO has been present in the Pakistan market since early 70's and on account
of the consumer confidence in its quality it has become a pillar of Nestle's success. Local
production commenced in 1990 and within a short time the brand achieved market leader
status in the full cream milk powder category. Made from very superior quality milk and
with the addition of vitamins A and D, NESTLE NIDO is the best quality milk for
growing children.
The brand has now launched a low unit priced SKU that offers half a liter of quality milk
at a very affordable price. NESTLE NIDO is well on its way to becoming a mega brand.
CHOCOLATE DRINKS
Milo Powder
To provide convenience to consumers, NESTLE MILO was launched in its new 130gm.
SKU in an attractive airtight jar in February 2000. This was done with a view to bring our
packaging in line with the industry practice of making milk fortifiers and modifiers
available in jars and tins and to reverse the trend of consumer preference for imported
MILO or similar products over local MILO. Consumer response to the new initiative has
been very positive.
Milo Rtd
To cater for consumer convenience, MILO RTD (ready to drink) was launched in 1995
and is now available in an at- tractive 180ml slim pack. Popular with all age groups,
specially among the growing segment of nutrition conscious consumers, it is an excellent
substitute for cold drinks.
COFFEE
Nescafe Classic
NESCAFE, Nestle's international flagship brand, is locally repacked and marketed in
2gm. and 25gm. Sachet, 75gm. bottles and 500gm. soft packs. The brand enjoys a special
position in the country's coffee consuming segment.
Nescafe Frothe
NESCAFE Frothe (Original), a premix in 18gm. single serve sachet, was launched in
January 2000. The product profile was developed through consumer research and was
accordingly offered as a sweet, creamy and foamy coffee. Encouraged by extremely good
consumer response to this cappuccino style coffee, French Vanilla and Mocha flavours
were introduced in November to offer a wider choice and to enhance the young and
fashionable image of this mixes category.
Nescafe Frappe
To promote summer consumption of coffee and to change consumer perception that
coffee is only a winter beverage, NESCAFE Frappe was launched in June 3000. This
iced, creamy, ready-to-drink coffee in 180ml slim pack was positioned to appeal to the
youth and gain a strong share from other summer beverages. The launch was extensively
supported by promotional programs in major towns and the product is fast gaining in
popularity.
FRUIT DRINKS
Frost
A well-known brand, FROST was introduced in 1986 and has the largest share of the
countrywide market. Positioned as a cold drink and alternate to cola drinks, its strength
lies in the convenience attached to its usage.
Nestle Juices
Encouraged by the consumer response to NESTLE ORANGE JUICE that was launched
in 1996, the category of NESTLE juices was expanded with the introduction of MangoOrange and Mango flavours in the year 2000. This has further strengthened the position
of Nestle as leader in the value added/premium drinks market. Consumer response to
these new flavours has been very upbeat and is expected to gain further.
DIETETIC & INFANT PRODUCTS
Lactogen
LACTOGEN 1 and LACTOGEN 2 are infant and follow-up formulae launched in 1991
and are available in two sizes. The brands provide both affordability and quality.
CERELAC
Launched in 1989, CERELAC is the dominant player in the growing infant cereal
market. Available in 5 flavours, the brand provides balanced nutrition to infants from 4
months onwards.
Nestle Rice
An affordable starter weaning cereal, NESTLE RICE offers the flexibility of preparation
with a variety of meals. Glutenfree, the brand is available in 125 gm. packs and is
specially suited to the needs of infants from 4 months onwards. It was launched in 1994.
Nestle Wheat
NESTLE WHEAT is a wheat-based infant cereal without milk, for in- fants of 4 months
and above. It was launched in 1997 and is available in packs of 125 and 250 gm.
Neslac
NESLAC is a growing-up milk, formulated specially for 1 to 4 year olds. It contains just
the right balance of proteins, calcium, iron, vitamins and essential minerals in order to
cater to the nutritional needs of a growing child during this special age. The product was
launched in 1994.
CULINARY PRODUCTS
Maggi 2-Minute Noodles
Fast to cook, good to eat - MAGGI 2-MINUTE NOODLES were launched with local
production in 1992 and in doing so Nestle pioneered the category of instant noodles in
Pakistan. MAGGI 2-MINUTE NOODLES have special appeal for children, are fun to eat
and offer a range of interesting flavours, namely: Chicken, Masala, Chilli and Chatkhara.
Affordably priced and backed by focused marketing activities, MAGGI NOODLES have
shown good progress now.
Maggi Cold Sauces
Nestle entered the Cold Sauces' category in 1999 with the launch of MAGGI Ketchup,
MAGGI Mirch Maza and MAGGI Khatti Meethi - the first Imli sauce in Pakistan. The
innovative taste of Khatti Meethi together with the more traditional tastes of Ketchup and
Mirch Maza, were received well by the consumers.
About Lassi
Mission Statement:
Heat is On the Way — Drink a Lassi
Objective :
Provide the Fresh Lassi in different flavor all around the Pakistan.
What is Lassi
Pakistan is as diverse as its people. Among the drinks or beverages consumed in Pakistan,
lassi, is quite popular. It is a traditional Pakistani dairy beverage, originally from Punjab,
made by blending yoghurt with water, salt, and spices (depending on the type of lassi)
until the drink becomes frothy. It is consumed by over one billion Asians throughout the
world. With its smooth, cool and refreshing taste, it is the perfect accompaniment to the
hot and spicy flavours that epitomise Pakistani cuisine. This traditional drink is
economical and plentiful in Pakistan, where cows and buffalo provide an overflow of
dairy-based recipes. Traditional lassi is sometimes flavoured with ground roasted cumin.
In Punjab lassi sometimes uses a little milk and is topped with a thin layer of malai,
clotted cream. Lassi is enjoyed chilled as a hot-weather refreshment. With a little
turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis.
History:
Lassi was once the preserve of India's Maharajas. It is mentioned in ancient Indian texts
and was widely used in Hindu rituals. In old times, people would have lassi because they
wouldn't get hungry quickly afterward; and they could wait until lunch to eat again. Tart
and refreshing, lassi serves to cleanse the palate alongside spicier foods. It aids digestion
and is a healthy addition to any balanced diet. Lassi is 100 per cent natural and is free
from artificial colourings, preservatives and flavourings. Besides offering health benefits,
lassi is also indulgent and can be enjoyed with or between meals.
Variations:
There are many types of lassi that are now available. Sweet lassi is a more recent
invention, and has become immensely popular. Rose water is a common ingredient for
sweet lassi and adds a sweet, perfumed aroma. Sweet lassi can be flavoured with any fruit
of choice like mango, pineapple, banana, lychee, strawberry, etc.
The traditional lassi is a salty yoghurt drink which has a thicker consistency as compared
to buttermilk. It can be savoured with various spices and ingredients, but it almost always
includes ground cumin powder.
Salty lassi is not only extremely easy and quick to make but also very refreshing and
cooling to beat the heat of summer.
Precipices of Lassi
Salty Lassi:
Ingredients
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3 cups plain yoghurt
1 cup cold water
1 fresh green chilli, seeded and very finely chopped
½ tsp ground cumin seeds
Salt and pepper to taste
Fresh cilantro (coriander) or mint leaves to decorate
Crushed ice to serve
Method
Pour the yoghurt and water into a blender and blend for one minute. Add in chilli, cumin,
salt and pepper and blend together. Serve over crushed ice.
Garnish with a sprinkle of cumin powder and finely chopped coriander or mint.
Plain Sweet Lassi:
Ingredients
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1 green cardamom pod
100 ml natural unsweetened yoghurt
1½ tsp caster sugar
1 tsp rose water
200 ml cold water
4 mint leaves
Method
Use the back of a spoon to gently crush a green cardamom pod, until it splits. Remove the
seeds with your fingers, and put the seeds into a mixing bowl or jug, along with the
yoghurt, sugar, rose water and water. Use a blender to blend the mixture into a smooth
paste. Pour into glasses. Garnish with a sprig of mint.
Here are some other flavours of lassi:
Banana Lassi
Ingredients:
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150 gm ice cube, crushed well
150 ml ice water
150 gm natural yoghurt
2 very ripened banana, peeled and
roughly chopped
1-2 tsp honey (optional)
1 pod crushed cardamom
Method
Blend all of the above ingredients together in a blender. Served chilled and garnish with
slices of banana.
Strawberry Lassi:
Ingredients
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3½ cup fresh strawberry, trimmed and
halved
1/2 cup sugar
¼ tsp ground cardamom, rounded
1 pinch salt
2 cups plain yoghurt (whole milk or low-fat)
1 cup ice cubes
Method
Blend strawberries with sugar, cardamom and a pinch of salt until smooth. Add yoghurt
and ice, then mash until smooth again.
Mango Lassi:
Ingredients
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1 cup plain yoghurt
½ cup mango pulp or pieces of mango
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1 cup crushed ice
3 tbsp sugar / use sugar substitute if desired
Method
Blend all of the above ingredients. Add a little water if the consistency is too thick. Keep
refrigerated. Serve chilled. Garnish with a sprig of mint.
Lassi is a versatile drink:
Lassi is a versatile drink which allows you to experiment with different flavours. Only
the yoghurt, sugar, water and ice are the basic ingredients that remain the same. Don't be
afraid to make your own lassi using a combination of fruits or things you love. Use lemon
zest for lemon lassi, try an apple-mango lassi, add some chopped nuts in your lassi, use a
vanilla pod or extract to make vanilla lassi then you can add a swirl of chocolate in it, add
a hint of nutmeg to it...use less water, freeze it and you have a frozen dessert - lassi ice
cream! The variations are endless so have fun and customise you lassi!
Some interesting lassi facts:
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Lassi is called MAHI in Nepal.
Lassi may be prepared either from whole or skimmed yoghurt. When yoghurt,
made from whole milk, is churned by traditional methods, the butter yield is much
below the theoretical level. As a matter of fact, the fat globules are scattered in the
liquid phase and the losses of fat in buttermilk are more important than when
butter is made from cream. However, lassi prepared from soured skimmed milk
has a weaker taste and flavour than that prepared from the buttermilk obtained
from yoghurt made from whole milk.
Lassi is also of great importance in diet. It contains fat, protein, lactose, ash,
calcium, phosphorus. So it has a great nutritional value.
Regular consumption of lassi reduces the chances of your hair going white before
time.
Pricing Strategy:
Type
Price
Salty Lassi
20.00 Rupee
Plain Sweet Lassi
25.00 Rupee
Mango Lassi
35.00 Rupee
Banana Lassi
40.00 Rupee
Strawberry Lassi
50.00 Rupee
Product Logo
This logo is copyright property of nestle limited
Broucher:
Group Members
Benish Jahangir (BSIT07-04)
Maimoona Ali (BSIT07-14)
M Aatif Aneeq (BSIT07-15)
M Usman Akhtar (BSIT07-17)
Bukhtyar Ali (BSIT07-18)
Saima asghar (BSIT07-20)
Rozeena Amin (BSIT07-25)
Tayyaba Jahangir (BSIT07-33)